A delicious and spicy Honey Sriracha Salmon Bowl that combines tender salmon with fresh vegetables and brown rice for a nutritious meal.
Author:Adriana Rose
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:2 servings 1x
Category:Dinner
Method:Baking
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 salmon fillets (about 6 ounces each)
2 tablespoons honey
2 tablespoons Sriracha sauce
1 tablespoon soy sauce
1 tablespoon olive oil
1 cup cooked brown rice
1 cup broccoli florets
1 cup shredded carrots
1 avocado, sliced
2 green onions, chopped
Sesame seeds for garnish
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, whisk together honey, Sriracha, soy sauce, and olive oil.
Place the salmon fillets on the prepared baking sheet and brush the honey Sriracha mixture generously over the top of each fillet.
Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork.
While the salmon is baking, steam the broccoli florets until tender, about 5-7 minutes.
To assemble the bowls, divide the cooked brown rice among two bowls. Top each bowl with steamed broccoli, shredded carrots, sliced avocado, and a salmon fillet.
Drizzle any remaining sauce from the baking sheet over the bowls and sprinkle with chopped green onions and sesame seeds.
Notes
For a spicier kick, increase the amount of Sriracha in the sauce.
You can also substitute quinoa for brown rice for a different flavor and texture.